Hummus

Hummus bi Tahini

Kitchen on Fire Cooking School, Berkeley and Oakland.

SERVINGS 1
  • RECIPE SOURCE

Ingredients

  • 2 cloves Garlic, minced & mashed to a paste with ½ tsp salt
  • 16 oz. Can Chick-Peas, rinsed & drained
  • 1/3 cup Tahini (sesame seed paste), well stirred
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Olive Oil
  • 1-2 tablespoon ground cumin
  • 3 Tbsp Water, or Veggie Stock
  • 3 Tbsp Parsley Leaves, minced
  • ½ cup Sundried Tomatoes
  • *To taste* Salt & Pepper

Cooking Instructions

In a food processor blend together garlic paste, chick-peas, tahini, lemon juice, oil & cumin (scraping down the sides) until smooth.

Add water, parsley, sundried tomatoes, salt and pepper to taste; pulse until just combined. Hummus may be made 2 days ahead and chilled.

Notes

Equipment
• Food Processor
• Chef’s Knife